1 lb / 0.5 kg lean ground pork
¾ cup / 175 mL grated zucchini
⅓ cup / 80 mL finely chopped red onion
¼ cup / 50 mL chopped fresh parsley
¼ cup / 50 mL dry fine breadcrumbs
2 cloves garlic, minced
1 tsp / 5 mL ground cumin
½ tsp / 2 mL EACH ground coriander and ground cinnamon
¼ tsp / 1 mL EACH ground allspice, chili powder, salt and ground black pepper
- Preheat oven to 400°F.
- In large bowl, gently combine all ingredients; do not over mix. Form mixture into 1 ½-inch balls.
- Line rimmed baking sheet with foil; spray lightly with cooking spray.
- Arrange meatballs on baking sheet, about 1 inch apart. Bake uncovered 8-10 minutes.
- Turn and bake 10-12 minutes more or until meatballs are thoroughly cooked through and no pink remains.
Tip: For a complete meal, serve with a refreshing quinoa or bulgur salad.